After working at the FCI since 2006, I finally took my first culinary class this week; Knife Skills, Deboning and Filleting. I can jardinière, macédoine and émincer like nobody’s business, though, the cocotte is another story.

You may be asking what this has to do with a beverage blog. More professional looking drink garnishes and tastier meals to pair with wine are two things that come to mind.

A nicely-shaped and juicy bird to accompany your beverage of choice.

To be perfectly honest, when I heard we were trussing chickens, a certain Fox newscaster came to mind and gave me an excuse (albeit imperfect) to post this video clip on my site.